control of water content in cheese
Printed From: Dairy Science and Food Technology
Category: Cheese varieties
Forum Name: Cheese manufacture and varieties
Forum Description: Cheese manufacture and discussions about particular cheese varieties
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=157
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Topic: control of water content in cheese
Posted By: Guests
Subject: control of water content in cheese
Date Posted: 22 Mar 2010 at 11:54pm
can any one help me by posting regarding the control of water content in cheese and changes taking place in the water during the different processing stages of cheese production.
i will be thankful if any one post me the material regarding the above topic
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Replies:
Posted By: Guests
Date Posted: 22 Mar 2010 at 11:55pm
Ravidt
What cheese or cheeses are you interested in?
M
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Posted By: Guests
Date Posted: 22 Mar 2010 at 11:55pm
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thank you for the reply, and iam intersted in any of the cheese kind preferably hard and semi hard cheeses and changes in the moisture level during ripening
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Posted By: Guests
Date Posted: 22 Mar 2010 at 11:55pm
Ravidt
Water in cheese, changes in the concentration of components in cheese-water or serum during cheesemaking and maturation has been extensively studied both directly and indirectly. In addition the water absorption characteristics of casein curd and the effect of pH and minerals on curd properties have been well studied particularly in model systems.
I suggest that you look at the paper by A. J. Pastorino, N. P. Ricks, C. L. Hansen, and D. J. McMahon (2003). Effect of Calcium and Water Injection on Structure-Function Relationships of Cheese. J Dairy Sci, 86: 105 - 113. You may also find the references helpful. One of the references cited is a paper by Ramkumar et. al. (1997) entitled’ Effect of pH and time on the quantity of readily available water within fresh cheese curd’. This has been published in the Journal of Dairy Research (64: 123-134).
You may also find work by Professor Pat Fox and his colleagues at UCC helpful.
There is some general material related to moisture in cheese on this site at http://www.dairyscience.info/faq1/index.asp - http://www.dairyscience.info/faq1/index.asp
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